Name: Persian love cookies recipe by Ruchi Bhatia at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 140 g almond meal; 110 g icing sugar sifted; ½ tsp nutmeg; ⅓ cup dried rose petals; 80 g pistachios finely sliced; 1 tsp rosewater; ⅓ cup dried rose petals; 1 egg white; Icing; 1½ tsp pomegranate juice; 60 g icing sugar sifted

ABOUT Persian love cookies RECIPE

These cookies are so beautiful and aromatic that you'll fall in love with them.

Ingredients Serving: 10

140 g almond meal
110 g icing sugar sifted
½ tsp nutmeg
⅓ cup dried rose petals
80 g pistachios finely sliced
1 tsp rosewater
⅓ cup dried rose petals
1 egg white
Icing
1½ tsp pomegranate juice
60 g icing sugar sifted

Instructions

Preheat the oven to 170°C. Line a baking tray with baking paper.
Combine the almond meal, icing sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir through the egg white and rosewater until it comes together.
Take tablespoons of the mixture and roll them into balls, then roll them in the sliced pistachios to coat well.
Place the balls onto the baking tray and press down to about a 1 centimetre thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
Icing Stir the icing sugar and pomegranate juice together until combined. Either spoon the icing over the cookies or pipe it. Allow the icing to set completely before storing in a container.

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